Smoked Rib Dinner
SMOKED RIB DINNER
One of the easiest, most satisfying rib recipes you'll ever cook takes into consideration bits of advice from rib experts from across the nation. "You want a fall-off-the-bone rib." "You want a chewy rib." "You want a crust on the rib but take care not to dry the rib out." These are just a few directives when it comes to ribs. The 3-2-1 method, the 2-2-1 method... to boil or not to boil? It can be a confusing gamut of information on how to make ribs you love.
Trying to get the best of all worlds and keep it simple, this recipe is a great start and can be easily tweaked to your liking. Rubs, sauce, smoke time and cooking time can be adjusted to yield exactly what you like. Keep in mind the type of ribs you use will make a difference in how they cook up so be flexible and always keep good notes.
Since there's always a little extra room in the smoker, take your dinner to another level by smoking up some of the sides. Not only will this add a great smoke flavor, it keeps dinner portable and convenient. This meal can even be smoked one day and finished the next.
INGREDIENTS:
1 rack baby back pork ribs
2 tablespoons spice, rub of choice*
1 onion
1 red bell pepper
1 bunch of greens (spinach, kale, chard)
4-6 small yukon gold potatoes
Chives for garnish
2-4 tablespoons olive oil
1/2 - 3/4 cup Carolina Meets Alabama BBQ Sauce or BBQ Sauce of your choice
DIRECTIONS:
Prepare ribs by removing the tough membrane on the bone-side of the rack of ribs. This will help the meat absorb spices and smoke. Cut ribs into desired serving portions.
Generously coat each side of the ribs with rub seasoning of choice. Let sit 30 minutes at room temperature.
Cut onion into slices and bell pepper into strips and place on Smokehouse Screens. Brush with olive oil. Wash potatoes and pierce with a knife or fork in a few places. Brush potatoes with olive oil and sprinkle with salt.
Prepare Little Chief Smoker or Big Chief Smoker by filling with Smokehouse Products Cherry Wood Chips. Always make sure clean foil lines the smoker pan to avoid off-flavors.
Place ribs, potatoes, peppers and onions on smoker racks making sure meat is on lower racks, below the vegetables.
Smoke 60-90 minutes refilling smoker chips 2 times.
Place smoked meat and veggies into closed foil pouches and move to indirect grill heat or an oven set at 250 degrees. Cook 2 hours.
To finish dinner, increase grill or oven heat to 350 degrees. Open pouches. Smash potatoes and season with butter and chives if desired.
Cut ribs into smaller sections if desired and cover in BBQ sauce of your choice. Add greens to onions and peppers, season with salt, and set aside.
Place ribs and potatoes back on/in heat source and cook 15 minutes. Add onions/peppers/greens and cook an additional 10 minutes or until ribs reach desired caramelization.
*Smokehouse Red Pepper Jerky Seasoning or Smokehouse Black Pepper Jerky Seasoning make great rib rubs or whip up this easy 6-ingredient rub with common pantry staples.
RIB RUB:
1 tablespoon brown or coconut sugar
1 teaspoon fresh ground black pepper
1 teaspoon kosher salt
1 teaspoon paprika
1 teaspoon granulated garlic
1 teaspoon granulated onion
CAROLINA MEETS ALABAMA BBQ SAUCE:
1/4 cup mayonnaise
1/4 cup yellow mustard
1/4 cup apple cider vinegar
1 tablespoon tomato paste
1 tablespoon creamy horseradish
1 tablespoon honey
1/2 teaspoon cayenne pepper
Salt & Pepper to taste
Recipe by: Tiffany Haugen